Ingredients

• 4 medium tomatillos, husked and rinsed
• 2 jalapenos, stemmed
• 1/2 medium onion, peeled and quartered
• 2 garlic clove, peeled
• 1 handful fresh cilantro leaves, coarsely chopped
• 1 lime, juiced
• 1 teaspoon toasted cumin seeds
• Kosher salt
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock, at room temperature
• 4 cups shredded Jack cheese
• 1 (1-pound) bag salted corn tortilla chips
• 1 (3-pound) whole roasted chicken, meat finely shredded, skin and bones discarded
• 1 pint cherry tomatoes, halved
• 2 green onions, white and green parts, chopped
• 1 jalapeno, chopped
• 2 handfuls fresh cilantro leaves, hand shredded
• 2 limes, juiced
• Kosher salt and freshly ground black pepper
• Sour cream and guacamole, for serving

Instructions

1. Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
2. Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
3. Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
4. To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
5. Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.